My sons are picky eaters. It seems that whenever I ask A what he wants for dinner, he comes back with a very short list: pizza, chicken nuggets or hot dogs. Every so often I’ll get a request for tacos or quesadillas, but most of the time it’s the first three. So while Friday night has been deemed Pizza night, the rest of the week I make dinners that sound appealing to me. Then to ensure that my boys will at least take a couple bites, I try to include something I know they’ll like. T’s a big fan of meat and rice and A loves salad.
The rice is always easy, but for A, I need to make sure the salad is made up of the veggies I know he likes: lettuce, avocado and cucumbers. Yes, my oldest is a huge fan of cucumbers. He likes all kinds, but especially Persian cucumbers. I think those are his favorite because they’re nice and small. Sometimes he’ll just grab one out of the fridge and gobble up the whole thing by itself. So, when I found this recipe from Food and Wine magazine for lamb chops with a cucumber relish, I knew I had to make it. See, if I made this recipe, I knew both my boys would be eating dinner. T would gobble up the lamb and rice and A would have no problem eating each and every piece of cucumber. And maybe by eating all the cucumber, A would also get a piece or two of the lamb.
Not only did A lap up every last piece of cucumber, just as I expected, he ate a healthy portion of the lamb chop as well. So, it turns out a meal my husband and I thoroughly enjoyed, the boys enjoyed too. That’s win/win and a dinner I’ll definitely be making again.
Lamb Chops with Cucumber Relish
- 3 tablespoons olive oil, divided
- 8 lamb chops
- 2 Persian cucumbers, peeled and diced
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 cup golden raisins
- 2 tablespoons mint leaves, torn
- sea salt for garnish
- Rub 1 tablespoon of oil over the lamb chops and season generously with salt and pepper. Let stand at room temperature for 30 minutes.
- While the lamb sits, mix the cucumber with the lemon zest, lemon juice, raisins, mint and another tablespoon of oil in a medium bowl.
- Heat 2 large grill pans or cast-iron skillets over high heat. Divide the remaining tablespoon of oil between the pans. Add the lamb and cook until nicely browned on both sides, about 12 minutes for medium-rare. Transfer the chops to a plate and let rest for 5 minutes.
- Sprinkle the lamb chops with sea salt, spoon the cucumber relish on top and serve.